Crockpot Caponata

Ingredients

1 pound tomatoes
1 eggplant
2 zucchini
1 onion
3 celery stalks
1/2 cup parsley
2 tablespoon wine vinegar
1 tablespoon brown sugar
1/4 cup raisins
1/4 cup tomato paste
1 teaspoon salt
1 pepper
3 tablespoon oil cured black olives
2 tablespoon capers

Instructions

Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crockpot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold.